Gutted Paua Safe To Eat - Tests Show

THE Ministry of Health is advising it is safe to eat gutted
paua harvested from areas affected by Paralytic Shellfish
Posioning.

Food Manager Jim Sim said tests of paua flesh
did not detect any of the toxin.

"Previously we had been
warning against eating paua, including gutted paua. There
remains a possibility that paua gut may accumulate the toxin
but testing has now shown paua flesh should be safe to eat,"
Mr Sim said.

The Ministry had previously advised that it
was safe to eat crabs and crayfish from affected areas that
had been gutted before cooking.

Kina, mussels, toheroa,
pipis, tuatua, oysters and cockles in affected areas should
still not be eaten, Mr Sim said.

ENDS

For further
information check the frequently asked questions and answers
on the Ministry's website; www.moh.govt.nz. The questions
and background information are listed in the site's What's
New section.

Or contact; Sue McCabe, Media Advisor, 04 496
2067 or 025 495 989

Background Information

THE toxicity
in shellfish on the coast of the North Island is caused by a
bloom of algae called Gymnodinium catenatum which has been
known to cause toxicity in shellfish and illness in
people.

The bloom was first identified at the mouth of the
Manukau Harbour mouth in the first week on May. By June 20,
toxicity and the bloom had increased. Warnings were issued
advising people not to collect shellfish from the coastal
areas between Raglan in the Waikato to Maunganui Bluff in
Northland.

On the September 8, the bloom was found to have
affected shellfish in the area between Cape Reinga in the
North, to Wellington. The levels were not high enough on the
greater Wellington coastline to warrant closure.

However,
on September 15 the levels rose and the ban was extended to
include the Kapiti Coast and the Wellington Coastline to
Baring Head. The public was advised not to harvest nor
consume shellfish taken from Cape Reinga to Baring
Head.

Samples of water and shellfish flesh are being taken
every week to check the movement of the bloom and the
associated toxicity of shellfish.

Over the past three
weeks, shellfish tests have shown that there is no active
gymnodinium catenatum bloom in Kaipara Harbour and that
shellfish there are either clear of toxins or have toxin
levels with in safe health limits. People can now take
shellfish from areas within the Kaipara Habour east of a
line from Pouto to South Head.

The entrance to Kaipara
Harbour is still closed, as is the coastline from Cape
Reinga to Baring Head, including all harbours apart from
Kaipara Harbour.

At this stage it is mostly bi-valve
shellfish such as mussels, toheroa, pipis, tuatua, and
cockles that are affected. Kina should also not be eaten.
Care should be taken when eating paua, crab and crayfish
from affected areas. People should ensure that the gut of
paua, crab and crayfish are removed prior to cooking to
avoid the gut and its contents contaminating the meat.

A
comprehensive monitoring programme Is being carried out
along the entire west coast of the North Island and regular
sampling is occurring in other areas to take stock of any
further drift south or east. The Ministry of Health will be
updating its website as new information comes to hand.

New
Zealand shellfish have been monitored for the presence of
marine biotoxins since January 1993 when a widespread
neurotoxic shellfish poisoning (NSP) event occured,
resulting in 186 suspected cases being reported.

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